Today is the very last day of 2019 and of course the decade. As always December 31st is somewhat of mixed bag of emotions, time to reflect and look forward to the new one. Im excited for 2020, but at the same time, I’m sad to let 2019 go. Specially December…well I felt like I blinked and it was over..
Come January it’s all about New Year’s resolutions, new diets, healthy eating diets, detox, juicing… yada yada yada. So today I’d like to share my favorite healthy recipe to reset back to normal eating . Hoping to inspire you to embrace and include lots of vegetables not just for January, but all year long).
Truth be told I have stopped making NYE resolutions a few years back, because they seemed to fall off by March and I ended up disappointing myself. Only when I got honest with myself, internalized my goals, self-imposed positive shift of my energy I noticed changes in my life and there was no need for resolutions. The changes I made in my life for self improvement were with the intention of lifelong goals, one goal at a time. Something as simple working out everyday. Yes everyday! some days its as simple as 30 minutes on my living room floor to a full workout sesh in the gym. I made it a habit of actively moving my body rain or shine.
I really don’t believe in Diets, detox, juicing, master cleanse etc. I get it we all want to clean up our eating and get healthier after the holidays, but I still want my meals to be warm, cozy and comforting. After all it is winter. Comfort winter dishes don’t have to be calorie laden. All of these recipes are made with wholesome ingredients, veggie focused while whole grains, healthy fats, and lean proteins act accessories to the main recipe. For me, it’s all about balance…everything in moderation, all year long.
So all January if you want reset you’re eating habit and make a positive change follow along for yummy healthy recipe inspiration.
Chana Gobi Masala Salad
SERVES 4-6
INGREDIENTS
- 1 large head of cauliflower, cut into florets
- 1 can-14 oz chickpeas, drained
- ¼ cup avocado or any neutral oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 -3/4 teaspoon ground turmeric
- 1/2-1 teaspoon cayenne or any hot chili powder
- kosher salt and black pepper
- 6 cups organic mixed greens (I used frisee and baby spinach)
- 2 Persian cucumbers, sliced
- 1/4 cup fresh herbs, such as Cilantro, mint and or dill, roughly chopped
- 2 tablespoons fresh chopped chives
- 1/4 cup Marcona or regular almonds, roasted chopped if needed
- 1-2 avocados, sliced
- 1/2 cup pomegranate arils
CREAMY POMEGRANATE RANCH
- 1/4 cup Greek yogurt
- 2 tablespoons tahini
- juice of 1 lemon
- 2 tablespoons pomegranate molasses or maple syrup
- 1/2 teaspoon grated ginger
- 2 tablespoons minced cilantro
- water as needed
- kosher salt
INSTRUCTIONS
- Preheat oven to 425° F.
- Combine the cauliflower florets, chickpeas, oil, chili powder, all the ground spices and a pinch of salt and pepper. Toss well to evenly coat. Allow the cauliflower to marinate in the spices upto an hour. This helps he spices to spread evenly and make it more flavorful. .
- Transfer the tray to the oven and roast for 30-40 minutes, or until tender and lightly golden around the edges. Take the tray out of the oven to cool slightly, this is s warm salad.
- In in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.
- To make the ranch.
- Combine all ingredients in a glass jar or a small blender. Shake or blend until completely smooth. Taste and adjust the salt and pepper. Thin with water id needed.
- Toss the roasted cauliflower and chickpeas in with the salad.
- Lightly drizzle the ranch over the salad and toss to combine. Top the salad with avocado and almonds.
- Serve and enjoy!
- You don’t need to use a lot of ranch for this salad, the veggies are very well seasoned.
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